Name: Beef and mushroom lasagne
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 2 teaspoon olive oil; 750 gram beef mince; 1 chopped onion; 250 gram chopped mushrooms; 1 grated zucchini; 2 clove garlic, crushed; 700 millilitre jar passata; 1 teaspoon dried oregano; 375 gram packet fresh lasagne sheets; 2 250 gram packets frozen spinach, well drained; 750 gram ricotta; 1/2 cup parrnesan, grated; 1/2 teaspoon ground nutmeg; 1 thinly sliced tomato

Beef and mushroom lasagne

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Serves 8

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

2 teaspoon olive oil

750 gram beef mince

1 chopped onion

250 gram chopped mushrooms

1 grated zucchini

2 clove garlic, crushed

700 millilitre jar passata

1 teaspoon dried oregano

375 gram packet fresh lasagne sheets

2 250 gram packets frozen spinach, well drained

750 gram ricotta

1/2 cup parrnesan, grated

1/2 teaspoon ground nutmeg

1 thinly sliced tomato

Method

1.Preheat oven to 180°C

2.In a large frying pan, heat oil on high. Brown mince 6-8 minutes, breaking up lumps. Add onion, mushrooms, zucchini and garlic and cook 3-5 minutes, until onion is tender.

3.Stir in passata and oregano. Bring to boil. Reduce heat to medium and simmer, uncovered, 4-5 minutes, until thickened. Season to taste.

4.Spread 1 cup sauce over the base of a shallow 10-cup ovenproof dish. Cover with a layer of lasagne sheets, cutting to fit. Top with half remaining sauce, lasagne sheets, then half spinach and half ricotta. Repeat layers, finishing with ricotta.

5.Sprinkle with parmesan and nutmeg. Arrange tomato slices on top. Bake 40-45 minutes, until golden. Serve with salad.

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